Rose’s Mexican Chili

17 Oct



You know you want it


Eleanor Roosevelt once said, “Many people will walk in and out of your life, but only true friends will leave footprints in your heart.” Well my Aunt Rose has left many footprints on my heart and my stomach! Ask anyone who has had the privilege of sitting at her dinner table, and they will tell you she’s the best around. For Christmas last year, she gave me a killer recipe book with some of her favorites, and I’ve been slowly working my way through it. In honor of her birthday this week I thought I would share her Mexican chili recipe with you all. Happy Birthday to my fave Aunt!

Make this chili with corn bread or eat it up with tortilla chips.

Olive oil

1 cup chopped onion

1 chopped sweet pepper (any color)

1 clove of crushed garlic

2 lbs of ground beef

2 cups tomatoes (undrained)

1 cup tomato paste

2 tbsp sugar

3 tsp salt

Black pepper

¼ tsp paprika

2 Bay leaves

1 tsp cumin

1 tsp basil

Dash of Cayenne

2 cans of kidney beans (undrained)

1. Heat oil in a large pot, sauté onion, pepper and garlic, stirring until tender. Season with s&p.




2. In a separate pan, brown the beef, drain and add to onion mixture. Season with s&p.


Brown it up


3. Add all remaining ingredients except beans. Let simmer for at least ½ hour until it’s very thick.


Just stick your face in it. Go ahead


4. Add beans and cook through.


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